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jrc1963 posted 8/20/2013 20:54 PM

I have a mishmash set of pots and pans and some have broken handles or missing lids.

I need a new set. Prefer Stainless Steel only. I don't want nonstick... don't need it.

Any suggestions?

Amazonia posted 8/20/2013 20:57 PM

I've been pretty happy with my calphalon contemporary stainless steel line, and they're reasonably priced.

caregiver9000 posted 8/20/2013 21:27 PM

I prefer a personal chef. With his own pots and pans. I hope you what you want before I do... since that will likely be NEVER for me!

FaithFool posted 8/20/2013 21:58 PM

Can't go wrong with Paderno.

lost_in_toronto posted 8/20/2013 22:15 PM

Adore my Paderno. I have two frying pans, and use them exclusively. My pots are all stainless and were bought here and there. One is a Cuisinart, and I turn to it most often.

But if I could have everything Paderno, I would. They have one really fantastic sale a year, which is when I got my pans.

Deeply Scared posted 8/20/2013 22:17 PM

We have the All-Clad Stainless Steel 9-Piece Cookware Set from Sur la Table.

It's wonderful...cooks perfectly even, looks great...I love it all

The only draw back...it's very heavy.

Nature_Girl posted 8/21/2013 00:39 AM

I have some Cuisinart SS pans. I love them. I'm with you, no non-stick for me. Well, I am gonna get a non-stick for making scrambled eggs, that's true.

tushnurse posted 8/21/2013 08:18 AM

I HATE my Calphalon. My H got me the commercial grade non stick, and guess what, even though they were super epensive the stuff came off. I never used anything other than wood, and nylon in them while cooking too.

I now have a few pieces and am slowly building up Ruffoni. It is hammered copper, and not only beautiful to look at, but easy to cook with. One of the best culinary schools in the country is here in town, and they use this stuff. It's pricey. I have also gone back to using the plain old Cast Iron skillets for anything that gets fried/sautee'd/ or needs cooked on the range, then warmed in the oven. They are heavy, but dang easy to clean, and when they are seasoned, they do make food taste better.

Helen of Troy posted 8/21/2013 08:30 AM

Belgique. They've lasted 20 years and still going. I've replaced a couple of them under warranty and the company was easy to deal with.
I supplement that set with some cast iron pans. Love my cast iron griddle for pancakes and grilled cheese sandwiches. It also adds iron to food which is a plus for anemic people or teens with heavy periods.

lynnm1947 posted 8/21/2013 08:37 AM

Cast iron is really good for sticky stuff. But you have to kill your H if he puts it in the dishwasher. Paderno or Calphalon (NOT non-stick)for everything else.

TrulyReconciled posted 8/21/2013 09:38 AM

All-Clad and enameled cast iron (Le Creuset and Staub) here.

Rebreather posted 8/21/2013 09:43 AM

Also have All-Clad. I really, really love them. I have a little grid in my drawer for how to fit the handles in, lol

Tred posted 8/21/2013 09:49 AM

Plain old cast iron works for me. And no, I would never stick it in a dishwasher...the cast iron dutch oven is very versatile. Great for cooking outdoors as well.

whyohwhyohwhy posted 8/21/2013 10:21 AM

totally agree with the Belgique recommendation. I've had mine for at least 15 years, and they've held up very well.

Also, if you're not looking to spend a ton of $$, I've had a full set of Reverewear for at least 20 years, and they're still going strong too.

why2008 posted 8/21/2013 10:42 AM

All-Clad... There is a much larger margin for error that you won't burn anything in those pots. they are really thick and well insulated. They polish up really well too! They are heavy though and a pretty big investment. I cook every day for my family so for my lifestyle they are worth it.

I've tried some calphalon and just found them too thin for my taste.

type in "outlet for all-clad irregulars" in a search engine and it will bring up a site that sells all-clad for a reduced price, I've ordered from them numerous times and the only irregularity has been perhaps the handle has a tiny imperfection, or maybe a scratch on the exterior of the pot.

They are expensive so maybe try one piece that you use heavily.

If you do go all-clad I think the best prices are on sets, and if you are looking for a replacement set that may be the way to go.

Can't beat le creuset for dutch ovens either!

jrc1963 posted 8/21/2013 15:52 PM

Thank you everyone... You've given me some great ideas/suggestions.

Off to look up the different brands...

I've never heard of: Paderno or Belgique.

All-Clad is a front runner... I like that they are made in the US.

I have two Lodge cast iron pans I use a lot... and no, they never go in the dishwasher.

brooke4 posted 8/21/2013 17:08 PM

Other than my trusty cast iron, Demeyere are hands down the best I've ever used. I absolutely love, love, love them.
eta: yes, and Le Creuset for dutch ovens.

[This message edited by brooke4 at 5:08 PM, August 21st (Wednesday)]

sadcat posted 8/21/2013 17:38 PM

I have calphelon tri-ply. I like it a lot.

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